Recipe for Potato and Cauliflower Bhaji 
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Yield:
4 servings
Ingredients:
Amount Ingredient
450 gm Potatoes, cut into 3.5cm cubes
450 gm Cauliflower florets
1 x Onion, chopped
2 tsp Minced ginger
1 x Garlic clove, crushed
1 x Green chilli, finely chopped
1 tsp Cumin seeds
1 tsp Black mustard seeds
1 tsp Turmeric
150 ml Vegetable stock
2 x Firm tomatoes, cut into wedges
2 tsp Garam masala
15 gm Pack fresh coriander, roughly chopped
Instructions:
Instructions: Prep 15 mins Cooking 20 mins Not suitable fir freezing

Cook the potatoes and cauliflower in a large pan of lightly salted boiling water for 5-6 minutes. Drain and set aside.

Heat a little of the stock in a large wok or frying pan and fry the onion, ginger, garlic and chilli for 3-4 minutes until softened. Stir in the cumin seeds, mustard seeds and turmeric and cook until the seeds start to pop.

Stir in the potatoes, cauliflower, remaining stock, tomatoes, garam masala and coriander. Bring to the boil, cover and simmer for 5 minutes. Season to taste and serve spooned over boiled basmati rice or naan bread.

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